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Mix salsa verde with kosher salt, onion powder, garlic powder and cumin and pour into a small sauce pot. Add chicken breasts to the pot and make sure they are covered with the liquid.
Preheat oven to 375F and line 2 sheet pans with parchment paper.
Bring liquid to a boil, cover pot and reduce to a simmer. Simmer covered for 20 minutes. Remove chicken from pot and place cream cheese in the pot with the warm salsa. Shred with 2 forks. Mix cream cheese in with the salsa and then mix shredded chicken back in.
Place 6 tortillas on each sheet pan and top each tortilla with a thin layer of shredded cheese. Place ¼ cup of the shredded chicken mixture on one side of each tortilla
Place in the oven to bake at 375F for 5 minutes. Fold tortillas in half, return to the oven and bake for another 5 minutes.
Allow to cool slightly and then add any toppings and enjoy!